Koeksisters - Cake Sisters
From capedread 16 years ago
- 60 minutes to make
- Serves 24
These are so yummy, a little bit of work but worth it in the end The secret of the crisp syrupy outside of koeksisters is that they are taken straight from hot oil and dipped into ice-cold syrup. This seals the syrup outside and leaves the inside dryish in contrast.
Ingredients
- Suryp shopping list
- 375ml water shopping list
- 800g sugar shopping list
- 2ml (1/2t) cream of tartar shopping list
- 2ml (1/2t) ground ginger shopping list
- 3 cinnamon sticks shopping list
- cakes shopping list
- 500g cake flour shopping list
- 30ml (6t) baking powder shopping list
- 2ml (1/2t) salt shopping list
- 50ml (4T0 butter or margarine shopping list
- 2 eggs shopping list
- 250ml milk shopping list
- oil for deep frying shopping list
How to make it
- To make syrup,
- heat water in a saucepan, add sugar and stir until dissolved. Add cream of tartar, ginger and cinnamon.
- Boil suryp, uncovered, for 5 minutes. Do not stir, remove from stove and chill.
- Sift flour, baking powder and salt together.
- Add butter and rub in with fingertips until mixture resembles fine crumbs.
- Beat eggs and milk together and add to dry ingredients. Mix well
- then knead lightly for 2 minutes to make it pliable.
- Cover basin with wax paper and leave for 1 hour.
- Roll dough to a thickness of 7.5 to 10mm. (1 cm)
- Cut into strips about 8 cm long and 2.5 cm wide.
- Cut each strip into three lengthwise, leaving one side uncut. Now plait the three pieces and press ends together firmly.
- Heat oil to 190ºC and deepfry koeksisters for 1 minute. (Do not fry too many at once)
- The syrup will warm up about halfway through, so divide the syrup into two bowls.
- Remove from oil, drain on brown paper for 1 minute and dip in cold syrup for 30 seconds. Remove from syrup and place on a wire wrack to dry.
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